Taco Casserole for the Crock Pot
photo by *Parsley*
- Ready In:
- 3hrs 15mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 1 1⁄2 lbs ground beef
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 9 (5 1/2 inch) corn tortillas
- 1⁄2 cup chicken broth
- 1⁄2 cup tomato sauce
- 1 (10 ounce) can enchilada sauce
- 6 ounces finely shredded cheddar cheese
- 2 (15 ounce) cans black beans or (15 ounce) cans kidney beans, drained, rinsed
- 1 (11 ounce) can mexicorn, drained (corn with red and green peppers)
- 1 (4 1/2 ounce) can chopped green chilies
- 1 (2 1/4 ounce) can chopped ripe olives
- sour cream
directions
- Spray inside of 3 1/2 or 4-quart slow cooker with nonstick cooking spray.
- In large skillet, brown ground beef with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain well. Stir in taco seasoning mix, salt and pepper.
- Place 3 tortillas in bottom of crock pot. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese. Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese.
- Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives.
- Cook on high setting for 2 1/2 to 3 hours or on low setting for 6 to 7 hours. Uncover crock pot for last 30 minutes of cooking time.
- Top individual servings with sour cream.
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Reviews
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Delicious! Great flavor and easy to make. It didn't turn "mushy" loke some crockpot casseroles; the layers held up. It's important to generously spray your crockpot. I used homemade enchilada sauce, so I spread a little extra over the last layer of tortillas (before the cheese). I was out of black olives so I had to leave them out, but I'll add them next time. Thanx for posting!
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This was very tasty. I left out the beans--don't like them in my family but kept everything else and added 2 chilis in adobo. I used my warming oven to slow cook this. Put on low for 5 hours, then went to high for one high. Kids loved this. Thanks for sharing. Easy to prepare and walk away from and let the slow cooker do all the work. Easy clean up, too.
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This was sooo good! I altered the recipe just a little. Instead of using 9 corn tortillas I used probably 24 or 30. I also fried the corns before putting them in the crock pot. So it had way, way more layers and filled the crock pot all the way up. Also, I think it would be just fine to simplify this recipie and skip the beef broth and tomato sauce and just add a second can of enchilada sauce. For beans I used 1 Goya Pinto and 1 Goya Black. This turned into a Mexican style lasagna that I would give 5 of 5 stars and have every intention of making again. Fantastic!
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RECIPE SUBMITTED BY
Sandy in Oklahoma
Lawton, 76
<p>I love to cook!</p>